WALNUT MIXED FRUITS CUPCAKES

Dah dekat-dekay Christmas banyak blog-blog dok tayang fruit cake jadi kacau kita dibuatnya. Untuk melayan kehendak tekak maka saya buat sedikit buat cara cupcake seban anak-anak di rumah kureng sedikit bab kek buah  ni. Kebetulan ada prune dan walnut di rumah baki baking saya masukkan sekali...ha..ha sedap juga.

Resipi asal kek ini mengguna acuan loaf dan untuk dapatkan warnak gelap pada kek saya masukkan sedikit black teracle

 

Walnut Mixed Fruits Cake

Yield: - lebih kurang 12 biji

Resipi kek buah bakar yang disediakan cara cup Mudah dan sedap

• 160 gram mentega
• 100 gram gula perang (soft brown sugar)
• 3 biji telur gred A
• 160 gram tepung gandum*
• 1 camca teh baking powder*
• 1/4 camca teh garam halus*(*gaul rata dan ayak)
• 1 camca teh pes oren
• 1 biji oren, parut kulitnya (bahagian warna oren sahaja) dan perah jusnya
• 100 gram buah2an campuran kering (mix dried fruit)
• 100 gram hirisan prunes
• 100 gram kacang walnut panggang

CARA MEMBUATNYA 

1. Panaskan oven pada suhu 170C, lenser tin muffin pan dengan mentega  Ketepikan.
2. Dalam mangkuk, masukkan mix dried fruit dan hirisan prunes.Masukkan jus oren. Kacau dan perap sekejap.
3. Sementara itu, putar mentega dan gula perang hingga gula larut dan sebati, masukkan telur satu persatu sambil diputar hingga kembang. Tambah parutan kulit oren dan pes oren. Putar sebati.
4. Perlahankan kelajuan, masukkan tepung berselang seli dengan buah2an kering tadi, buat hingga siap. Masukan alnut panggang yang dipecah-pecahkan. Matikan mixer, dan gaul sekejap dengan spatula agar semua rata. 
5. Sudukan dalam tin muffink dan tabur rata buah2an kering yang diasingkan untuk hiasan tadi. Bakar selama 20 minit atau hingga kek masak, bergantung pada oven masing2.
6. Keluarkan dari oven. Biarkan sejuk. Sejukkan sepenuhnya atas jaringan sebelum diapu jem apricot dan ditaburkan walnut. 

RECIPE SOURCE:  PATYSKITCHEN. BLOGSPOT.COM

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Thank  You.-

KEMMY RECIPE VANILLA CUPCAKES

Ronda-ronda Youtube mencari resipi madeleines terjumpa resipi ini dari blog dan video Kemmy Recipe nampak mudah dan dijanjikan kek yang lembut dan moist makanya saya cuba dan merasakan apa yang diperkatakan itu betul tektur kek cantik dan lembut, makanya saya jadikan keeper  resipi supaya diulangi ke depan. Kek yang siap saya frostkan dengan buttercream biasa.

Kemmy's Vanilla Cupcakes Recipe

Yield: - lebih kurang 12 biji size sederhana

Kek cawan yang lembut dan moist. Keeper recipe

• 150 gm  cawan  butter  - suhu bilik
• 3 biji telur - suhu bilik
• 150 gm tepung gandum)
• 1/2 sk garam
• 130 gm cawan gula kaster (kurangkan sedikit)
• 3 sk vanilla
• 1/2 sdt baking soda
• 1 1/2 /sdt baking powder

Cara-cara

1. Panaskan oven pada suhu 170C. 
2. Satukan dan ayak bersama tepung, garam baking soda  dan baking powder. 
3. Putar butter dengan kelajuan tinggi selama 30 saat. Masukkan gula dan putar sebati. Masukkan telur (satu persatu) dan esen vanilla sambil terus diputar. 
4. Masukkan tepung  kelajuan perlahan. Kacau sebati. 
5. Tuangkan adunan ke dalam cawan kertas 2/3 penuh dan bakar selama 15-18 minit sehingga kekuningan atau sehingga masak.

RECIPE SOURCE:  PATYSKITCHEN. BLOGSPOT.COM

All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe.

Thank  You.-

COFFEE CUPCAKES WITH COFFEE BUTTERCREAM

Peminat kopi pasti suka kek comel ini, keknya dan buttercreamnya dimasukkan sedikit bancuhan kopi. Bukan sahaja aroma keknya mengharumkan malah rasa kopinyanya begitu ketara sekali. Tektur kek pula begitu lembut sekali.

Kek comel ini sesuai disajikan bersama dessert lain untuk hightea

Coffee Cupcakes

• 165 g mentega 
• 165 g gula perang
• 150 g tepung naik sendiri
• 1/2st garam 
• 2 sdb  susu segar 
• 1/2st esen vanila 
• 3 biji telur Gred A,
• 2 sdt serbuk kopi instant - saya guna nescafe

Cara sediakan kek cawan 

1. Panaskan oven 160C.
2. Satukan kering tepung, garam 
3. Serbuk nescafe dibancuh bersama 1 sdb air dan letak sebelah
   
4. Sediakan 18 muffin cup/papercup saiz sedang
5. Pukul mentega dan gula sehingga gebu
6. Masukkan telur sebiji demi sebiji hingga habis
7. Masukkan esen vanilla
8. Masukkan susu sambil dipukul
9. Masukkan bancuhan pukul rata
10. Akhir sekali masukkan bahan kering sedikit demi sedikit hingga habis
11. Tuang atau sudukan adunan ke dalam cup 3/4 penuh (kek akan naik masa bakar jadi jangan letak penuh sangat).
12. Bakar 160C, 15-20 minit atau hingga lidi dicucuk kering dan permukaan atas kek cawan keperangan.
13. Sejukkan pada suhu bilik di atas redai sebelum dihias.

Untuk Buttercreamnya

• 200 g mentega
• 200 g gula icing 
•  2 sdt instant espresso campur dengan 1 sdb air
• 50 g plain chocolate, dicairkan

1. Pukul mentega hingga pucat
2. Masukkan ising sugar pukul lagi sehingga gebu
3. Masukkan bancuhan kopi dan chocolate cair.
4. Pukul sehingga sebati
5. Paipkan di atas kek yang disejukkan tadi

Notes

RECIPE SOURCE:  PATYKITCHEN. BLOGSPOT.COM

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DEVILISH CHOCOLATE CUPCAKES

Resipi kek chocolate ini banyak digunakan dikalangan blogger tempatan. Kek chocolate yang moist dan sesuai dihias dengan apa2 jenis frosting Saya menghiasnya dengan buttercream frosting biasa. Its a keeper recipe yang perlu ada dan ketahui cara membuatnya

Devilish Chocolate Cupcakes

• 2 cawan tepung gandum
• 3 / 4 cawan cocoa powder
• 1 ¼  sudu kecil soda bikarbonat
• 1 / 2 sudu kecil garam
• 1 / 2 cawan gula pasir
• 1  1 / 4 brown sugar
• 225 gm mentega
• 4 biji telur gred A
• 2 sudu kecil vanila ekstrak
• 1/2 cawan susu
• 1 cawan air panas

Panaskan oven pada suhu 170C

Bancuh koko doan air panas dan ketepikan

Pukul mentega dengan gula sampai ringan dan mengembang, tambah telur.

Bila semuanya sudah sebati masukkan bahan-bahan  kering(tepung, cocoa powder) bergantian dengan bahan2 cecair (susu+bancuhan koko) dalam tiga bahagian.

Terakhir masukkan vanili estract.

Masuk dalam acuan muffin 

Bakar selama sekitar 30 minit atau hingga masak.

Notes n

RECIPE SOURCE:  Patyskitchen.blogspot.com

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APPLE OATS MUFFINS

Resipi mudah dari Martha Stewart cukup sesuai dijadikan breakfast...ha...ha tapi saya membuatnya kerana sayangkan epal yang dibeli tetapi tidak dicuit anak-anak. Sedap dimakan panas-panas dan jika suka boleh juga dicurahkan sedikit madu

Breakfast Muffins - Apple Oats

• 1 1/2 cups all-purpose flour
• 1 cup quick-cooking oats
• 2 1/4 teaspoons baking powder
• 1 teaspoon coarse salt
• 1/2 teaspoon ground cinnamon
• 3/4 cup sugar
• 2 large eggs
• 1 stick unsalted butter, melted and cooled
• 1/2 cup whole milk
• 1 apple, peeled and cut into 1/4-inch dice (1 1/4 cups)
• Crumb Topping (optional)

Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, oats, baking powder, salt, and cinnamon. In a separate bowl, whisk together sugar, eggs, butter, and milk. Stir wet ingredients into dry ingredients, then stir in apple.

Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with crumb topping if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.

Notes

RECIPE SOURCE:  http://www.marthastewart.com/1117168/apple-oatmeal-muffins

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MOIST WALNUT BANANA CUPCAKES

What I love about cupcakes ini ialah ia mudah disediakan dan kerap kali barang atau bahan yang diperlukan boleh dikatakan sentiasa ada digerobk dapur. Untuk resipi kali ini saya gunakan minyak masak biasa dan saya letakkan hirisan pisang dan walnut yang dipanggang. Untuk resipi yang sama juga kita boleh gantikan walnut dengan kelapa parut

Tektur cupcake adalah lembut dan moist. Cukup sedap dimakan bersama sos karamel atau butterscotch

Moist Walnut Banana Cupcake

• 1 1/2 cawan gula
• 1/2 cawan minyak kelapa
• 2 biji telur
• 1 sdt pure vanilla extract
• 3 biji pisang
• 1/3 cawan susu segar
• 1 sdt baking soda
• 1/8 garam
• 2 1/2 cawan tepung
• 1/2 cawan walnut panggang dicincang

Instructions

1. Panaskan oven pada 180 c.
2. Satukan gula minyak, telur dan vanila  pukul sehingga sebati
3. Masukkan pisang yang telah dilecek
4. Perlahan-lahan masukkan susu soda garam dan tepung pukul sehingga gebu
5. Masukkan ke dalam acuan muffin taburkan hirisan pisang dan walnut
6. Bakar selama 15 - 20 minit

Notes

RECIPE SOURCE:  Patyskitchen.blogspot.com

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SWEET POTATO WALNUT CUPCAKES

Besan hantar keledek banyak sangat ha..ha... dah buat cucur badak, cik mik molek, talam dan lepat, masak untuk lauk pun sudah, dah tingga 2 ketul aje lagi udah tak tahu hendak buat apa. Google punya google jumpa resipi ini terus buat.

Wah lembut dan moist...and what I love about the recipe ia main kacau aje tak payah guna mixer. Campuran keledek dengan serbuk kayu manis memang hebat, wangi satu dapur. Glaze untuk cupcake ini juga dimasukkan sedikit skayu manis...memang ummpphhh. Sedap mengadapnya dengan secawan teh panas...aduh nyaman

Sweet Potato Walnut Cupcakes

• 2 cups self-rising flour
• 2 cups sugar
• 2 teaspoons ground cinnamon
• 1 egg
• 2 cups cold mashed sweet potatoes (without added butter or milk)
• 1 cup canola oil

GLAZE:

• 1 cup confectioners' sugar
• 2 tablespoons plus 1-1/2 teaspoons 2% milk
• 1-1/2 teaspoons butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• toasted walnut for decoration

Directions

Preheat oven to 375°. In a small bowl, combine flour, sugar and cinnamon. In another bowl, whisk egg, sweet potatoes and oil. Stir into dry ingredients just until moistened.

Fill greased muffin cups two-thirds full. Bake 15-18 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pans to wire racks.

In a small bowl, combine glaze ingredients; drizzle over warm muffins and topped with toasted walnut

Notes

RECIPE SOURCE:  Patyskitchen.blogspot.com

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RAINBOW SHERBET CUPCAKES

Recipe adapted from Brown Eyes Baker Funfetti Cupcakes but instead of the rainbow I tweak it with rainbow sherbet....wow its awesome like eating ice cream on cakes.

Rainbow Sherbet Cupcakes

For the Cupcakes:

• 1¾ cups cake flour
• 1¼ cups all-purpose flour
• 1¾ cups granulated sugar
  
• 2½ teaspoons baking powder
• 1 teaspoon kosher salt
• 1 cup unsalted butter, at room temperature, cut into ½-inch cubes
• 4 eggs
• 1 cup whole milk
• 2 teaspoons vanilla extract
• 2 cups rainbow sherbet melts first

For the Vanilla Buttercream Frosting:

• 2 cups unsalted butter, at room temperat
  
  ure
• 5 cups powdered sugar
• 2 tablespoons vanilla extract
• Rainbow coloring

DIRECTIONS:

1. Make the Cupcakes: Preheat oven to 350 degrees F. Line a cupcake pan with paper liners; set aside.

2. In the bowl of a stand mixer, add the flours, sugar, baking powder and salt, and mix together on low speed for 1 minute. With the mixer on low, add the butter, a few cubes at a time, continuing until all the butter has been added and the mixture resembles coarse sand.

3. Keeping the mixer on low speed, add the eggs one at a time, scraping down the sides of the bowl between additions. Slowly pour in the milk and vanilla and mix until combined. Increase the mixer speed to medium and beat for 2 minutes, until batter is smooth, scraping the sides of bowl as needed. Using a rubber spatula, gently stir in the sprinkles.

4. Fill the liners two-thirds full (about ¼ cup of batter) and bake for 15-20 minutes, until the centers are set and a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack to cool completely before frosting.

5. Make the Frosting: Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.

6. Frost the cupcakes as desired. Frosted cupcakes can be stored in an airtight container at room temperature for up to 3 days.

Notes

RECIPE SOURCE:  Patyskitchen.blogspot.com

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CHOCOLATE BANANA CUPCAKES

Mencuba resipi dari Joyofbaking,...rasanya ini merupakan keeper bagi saya Tektur keknya lembut dan terasa keenakkan chocolatenya. Apa yang menariknya ialah frostingnya yang sedang-sedang dan tidak begitu manis

Chocolate Banana Cupcake

• 1 cup (200 grams) granulated white sugar
• 1 cup (130 grams) all-purpose flour
• 1/3 cup (35 grams) unsweetened cocoa powder (regular or Dutch-processed)
• 3/4 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 1/2 cup mashed ripe bananas (about 1 medium sized banana)
• 1/2 cup (120 ml) warm water
• 1/4 cup (60 ml) milk
• 1/4 cup (60 ml) canola, corn, or vegetable oil
• 3/4 teaspoon pure vanilla extract

Chocolate Fudge Frosting:

• 3 ounces (90 grams) unsweetened chocolate, coarsely chopped
• 1/2 cup (113 grams) unsalted butter, room temperature
• 1 cup (120 grams) confectioners (powdered or icing) sugar, sifted
• 1 teaspoon pure vanilla extract

Notes

RECIPE SOURCE:  
http://www.joyofbaking.com/cupcakes/BananaChocolateCupcakes.html

All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank  You.